There used to be a restaurant in Toronto, Splendido's, that had a marvelous chocolate cake with dark chocolate ganache covering. Between the cake and the ganache, they would put a layer of almond paste. So rich. So good! I'd kill for a piece right now.

Clear Flour Bakery, near my home in an otherwise entirely residental section of Brookline, does these things called bostocks that are absolutely addictive: a thick slice of brioche, toasted, covered with almond paste and sliced almonds, and then run under a broiler just until set. Magnifique.

Best almond paste recipie that I ever had: Had a friend in college and at a party he brought leftovers from the bakery at which he worked. They were an un-covered (no icing) petit four with two thin layers of sponge sandwiched with either raspberry jam or apricot jam and covered with a thin sheet of rolled almond paste. Have made them at home with a parchment sheet and a classic butter sponge recipe with homemade jam and bought almond paste -- still good after all these (almost 20) years. The work is worth it. Have made them for weddings and holiday celebrations for good friends (in fact this may be why they are still such good friends, lol).